LIGHTER LIBBY’S PUMPKIN PIE WITH WHOLE-GRAIN CRUST

Ingredients

WHOLE-GRAIN PIE CRUST

  • 1 cup whole-wheat or honey graham cracker crumbs (from 8 graham cracker squares)
  • 1/2 cup whole-wheat pastry flour
  • 2 tablespoons canola or sunflower oil
  • 2 tablespoons dark brown sugar
  • 2 tablespoons ground flaxseed
  • 2 tablespoons wheat germ or ground pumpkin seeds
  • 2 teaspoons finely grated orange peel
  • 1/2 teaspoon ground ginger
  • 1 large egg (with high omega-3 content, as noted on label), lightly beaten

FILLING

  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 ounces) LIBBY’S 100% PURE PUMPKIN
  • 1 can (12 fluid ounces) Evaporated Fat Free Milk
  • Light whipped cream (optional)

Directions

FOR WHOLE-GRAIN PIE CRUST:

  1. PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.
  2. COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.
  3. BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.

FOR FILLING:

  1. INCREASE oven temperature to 425º F.
  2. MIX granulated sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
  3. POUR into pie crust.
  4. BAKE for 15 minutes. Reduce temperature to 350º F; bake for an additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.

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